Preparation

For hollandaise:
Place yolks in the top half of a double boiler over medium-high heat. Temper until creamy, about 3 to 4 minutes. Slowly add clarified butter 1/4 cup at a time, stirring constantly to emulsify. Add warm water if it becomes too thick — sauce should be just thick enough to coat the back of a spoon. Add cayenne pepper, salt and lemon juice, then serve. Makes more than needed for recipe, use excess within 4 hours.

For Parmesan crisp:
Preheat a griddle to 350 degrees. Combine all ingredients and spread thin on griddle. Cook until crispy, turning halfway through, about 1 minute per side. Rest on paper towel to dry.

To assemble:
Juice and zest the lemon. In a bowl, combine the cream cheese, dill, salt, heavy cream, lemon zest and juice, and whip until light and fluffy. Toast the baguette on both sides until golden brown. Divide the cream cheese mixture evenly between two toasted baguettes. Place the poached eggs on the toast, then set the salmon in between the eggs. Garnish with fresh hollandaise, capers, radish slivers, Parmesan crisp and dill.